Realtor Tom Hedges decided to quit looking for the perfect kitchen — and build one instead!
by Samantha Simma
photos by Lindley Rust
Tom Hedges, a Jackson Hole realtor with a passion for cooking, designed his new kitchen with a clear vision: an open, inviting space that seamlessly connects to the living and dining areas. His kitchen is bathed in natural light from floor- to-ceiling windows, offering stunning views while he prepares meals. “An oversized island was important,” he says. “We wanted a large space to prepare and serve meals while also offering a long kitchen bar for our family and friends to sit for less formal meals.” Storage was another priority, with ample cabinetry and a walk-in pantry equipped with a prep counter, coffee station, beverage center and wine storage. High-end JennAir appliances complement antique brass Kohler faucets and cabinet pulls. The result, Hedges says, is “a bright and warm kitchen with great flow and functionality. Perfect for entertaining and for just being together with the family.”
Though the planned pizza oven has yet to be installed, Hedges envisions placing an Italian wood burning oven on the rooftop deck — a project he hopes to complete this summer. In the meantime, he enjoys preparing meals in his thoughtfully designed kitchen. One of his go-to dishes is a simple yet indulgent meal featuring Snake River Farms wagyu rib-eye, grilled asparagus with lemon and dill sauce, and a fresh green salad with mint, macerated berries, green apple, cucumber, toasted and spiced walnuts and a Champagne-Dijon vinaigrette. He pairs this with grilled bread and honey butter.
Cooking for a family can sometimes be a challenge, especially with young kids who are still developing their palates. Tom and his wife, Laura, encourage their children — Bill, 9, and Elli, 4 — to try new foods, though they often fall back on their tried-and-true favorites like chicken fingers, cheeseburgers and buttered noodles. “The key is getting them to try new things,” Hedges says. “If they don’t like it, that’s fine, but at least they tried it and now understand the flavors.” Broccoli has become a staple in the household, making an appearance on the family’s menu a few nights a week, while Bill has developed a taste for octopus — which Hedges considers a win. “They are young, and getting food into them is the priority,” he adds.
A typical weeknight dinner in the Hedges household is simple yet delicious. “Both kids love to assist in the kitchen,” Hedges says. “Usually, their spans of attention last for about five minutes, but at least they seem interested.” Helping with pancakes or baked goods tends to hold their interest the longest, while dinner prep is usually a fleeting activity. To make family meals feel special, even on busy nights, Hedges and his wife rely on the simple pleasure of a good bottle of wine. For the kids, talking about the flavors and how the meal was prepared helps build excitement around the food. If they’ve helped with cooking, that adds an extra layer of pride and enjoyment to the experience. And sometimes, letting the kids indulge in their favorite comfort foods — like chicken tenders, pizza and buttered pasta — is the best way to make a meal special for them.it, that’s fine, but at least they tried it and now understand the flavors.”
Ingredients
- 1 1/2 lemons, plus more to taste
- 1 bunch scallions, trimmed and halved crosswise
- 1/3 cup plus 3 tablespoons olive oil
- 10 ounces feta cheese, broken into large pieces (about 2 1/2 to 3 cups)
- 2 ounces cream cheese, at room temperature
- 2 ounces heavy cream
- 1/4 teaspoon black pepper, plus more for garnish
- 1/4 teaspoon cayenne, plus more for garnish
- 1 tablespoon hot water
Instructions
- Heat the broiler in the oven and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices. In a medium bowl, toss together the lemon slices, scallions, and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally — about 7 to 9 minutes for the scallions and another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly. In a food processor, add the feta, cream cheese, heavy cream, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne, and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon and seasoning, adjusting as needed.
